By Tracey Seaman
Dried apricots and cranberries mixed here with raisins add bright color and tangy sweetness to the rice, and roasted walnuts lend a toasty crunch. You can mix it up by adding one cup of any dried fruits and 1/3 cup of any raw or roasted nuts. We like fragrant rice, such as Basmati or Jasmine.
- 1¼ cups long grain brown rice
- 1 cup mixed dried fruit, such as cranberries or sour cherries, diced (quartered) apricots and dark raisins or currants
- 2 tablespoons grass-fed butter or coconut oil
- Sea salt
- 1/3 cup roasted walnuts or pecans, coarsely chopped (see Note)
- Place the rice in a 1-quart saucepan; add cool water to cover, rub the rice with your fingers to wash it and drain through a strainer. Repeat two times—by the third rinse the water should be clear. Return the rice to the pot and add 1¼ cups cold water. Bring the rice and water just to a full boil, cover and reduce the heat to very low; let cool, undisturbed, for 25 to 28 minutes.
- Fluff the rice and add the fruit; cover the pot with the lid and let stand 5 to 10 minutes to plump the fruit. Toss in the butter and season with salt. Sprinkle the nuts on top just before serving.
To roast nuts, preheat oven to 350ºF. Spread nuts on a baking sheet and roast 8 minutes, until toasted. Let cool before chopping.